This apple pie has a splash of apple cider vinegar, which brings out the lovely sweet-tart flavor of the apples.
The holidays are not complete without a sweet potato pie!
For those of us who don't eat grains, yummy pancakes are potentially a thing of the past, but no longer! Try adding blueberries or chocolate chips to the batter for an even more decadent treat.
Use your favorite Italian dressing as a marinade and have dinner ready with very little effort.
Chinese five-spice powder, cardamom, and pears make this more intriguing than the usual cranberry sauce.
This recipe calls for a food processor, but if you don't have one, you can mix this by hand. Try a pastry cutter or two forks. It will take longer, but it'll work! I've adapted this recipe to be vegan by substituting Earth Balance Buttery Sticks for the butter and it turns out perfect. Keep your ingredients COLD for best results -- I normally keep mine in the freezer. This recipe can be doubled with no issues. Keep extra dough wrapped in plastic in the freezer.
A warm autumn soup from Willy Street Co-op's Paul Tseng that uses Mt Sterling's award-winning Country Jack cheese.
Our Green Dream smoothie got its 15 minutes of fame in the August 2012 issue of BRAVA magazine.
Crisp, apple-like Fuyu persimmons and kale are a surprising pair that make a delicious and unusual cold-weather salad.
If you don't have the time (it does take up to four hours) to make your own pizza dough as outlined in this recipe, just use Willy Street Co-op's freshly made pizza dough, available in the deli!
The small amount of ouzo in this quiche is optional, but adds a sweet anise flavor that balances the sharp saltiness of the feta. If you're cooking for one, it's simple to adapt this recipe to make four individual-sized quiches instead of one large one, just freeze the extras for later.
Not an exaggeration! It's become part of my routine to make this every few days so it's always on hand.
This chili is a great simple dish for a crisp fall evening. Serve with a big salad and some cornbread or crackers.
This tomato sauce is mostly hands-off and slowly roasts in the oven, leaving you free to do important things while your kitchen fills with a wonderful aroma. Eat Local Challenge Participants: all the ingredients in this recipe (except salt) are available locally during the ELC!
Don't call this tomato paste! You'll want a spoonful of this in any dish that suffers from a lack depth or richness or is just sadly bland. This is tomatoe-y, yes, but also intense, sweet, and tart, all at once.
When prepared this way, eggplant takes on an incredible smoky flavor. You can do this in the oven, as described in the recipe, on a grill, or even over the open flame of your stovetop. You just want the eggplant to turn sunken and blackened.
This light Mediterranean-style marinade is perfect for grilling chicken kabobs (see note).
Slowly braised, zucchini turns rich, silky, and absolutely delicious. Just as nice at room temperature if you want a cool dinner.
This is delicious served on a spinach salad or on lightly wilted greens.
Homemade ice cream with fresh mint!
Use regular thyme and a bit of lemon zest if you don't have lemon-thyme. The panna cotta can be prepared up to three days ahead of time.
Slicing the potatoes as thin as possible is essential to the success of this dish. They will turn luscious and creamy. If sliced too thick they'll take longer to cook than the squash.
This Vietnamese-style salad is a great accompaniment to summer's barbequed foods.
Cucumber, lime, and mint make for a refreshing summer drink.
This is an authentically Greek salad, quite different from the common version made in the States with feta and olives.
This bread is quite simple to make, and is really amazing just out of the oven, topped with butter. Try experimenting with different lagers and ales.
This is cool and refreshing, and will become your go-to potato salad.
The simple preparation of this dish allows the sugar snap peas' flavor to really shine through. Make sure to use the freshest, most perfect snap peas you can find.
This is the most delicious way to use leftover rice - and leftover rice is really the way to go when making fried rice. Having it a little old and slightly dried-out is the surprising secret to making it perfectly.